Homemade chocolate? Well yes, in a way. My mother used to make these every Easter and I trawled through her cookbooks (we have all of her collection of recipes painstakingly typed and indexed by her in several volumes!) and found the recipe. It is really simple and again, I have updated the ingredients to reflect my philosophy of real ingredients.
If you have a good chocolate mould, this will work as long as you use the freezer to set the chocolate. As it is not tempered and has no cocoa butter in it, other than what is present in your good quality cocoa, it cannot be tempered. This in fact makes it easier to work with as long as your expectations are not for a glossy thin hollow egg. This also makes it very kid friendly and you should really give it a go as a project with the kids.
I filled the ones I made with some cold Raspberry Jam, returning them to the freezer. Then we made Vanilla Marshmallows and before the mixture set, piped it into the centre to fill and sprinkled at will. How cute are they? I also painted the shell with a firm brush of rose gold powder mixed with rose spirit, both available at cake decorating suppliers. All of these are just ideas for you, and entirely optional. Whatever you decide...hop to it, there is a limited time for your eggstravaganza to be relevant!
Some of our other chocolatey Easter recipes;
Nutty Tempered Chocolate Easter Eggs
Strawberry and Vanilla White Chocolate Easter Egg
Kirsten Tibballs Chocolate Cheesecake
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Need
- 100 Grams Ten Times sugar (icing sugar) or purchased icing sugar Recipe
- 1 Pinch pink salt flakes BUY
- 30 Grams cocoa powder BUY
- 20 Grams powdered milk
- 135 Grams coconut oil BUY
-
Suggested fillings
- Pistachio Paste Recipe
- Raspberry Jam Recipe
- Marshmallow Fluff Recipe
- Notella Recipe
- Lemon Raspberry Marshmallows as needed Recipe
- edible gold leaf for garnish
Do
- 1
Place everything other than the coconut oil into the Thermomix bowl and mix 10 sec/speed 10.
- 2
Add the coconut oil and blend 20 sec/speed 6. Scrape down sides of bowl and repeat on speed 5.
- 3
Polish your egg moulds very well with a clean dry cloth. This will help you get the eggs out easily.
- 4
Divide the mixture between your moulds and spread as well as you are able using an offset spatula to coat all of the sides of the mould. Tap the mould on the bench to level and then look to see if there are any gaps inside the mould. Touch up as needed.
- 5
Place the mouds into the freezer for at least an hour. This will help you get the eggs out more easily as well. If you are filling them, you should remove the eggs from the mould as it will be difficult to get them out once filled.
- 6
If you are going with any of our fillings, spread them gently into the centre of each egg. Decorate as you wish. Keep refrigerated or in the freezer until use. You will find these melt a lot faster than tempered chocolate eggs as the coconut oil will soften at room temperature very quickly.
- 7
We brushed our chocolate egg with some edible gold paint.
